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Strawberry scone with glaze on a wooden lazy susan with glaze dripping off the side

Strawberry Scones

Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: buttermilk scones, strawberry scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 255kcal
Author: Brenda
A light as a feather strawberry scone recipe are ready in under 30 minutes. These are perfect for breakfast or brunch and pack a lot of strawberry flavor regardless of when strawberries are in season.
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  • 1 1.2 ounce bag of Freeze Dried Strawberries if unavailable, then 1 cups of fresh cut into small pieces will work as well.
  • ¼ cup water for rehydrating the strawberries
  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • 1 pinch salt
  • 1 stick butter, cold, cut into cubes (4 ounces)
  • ¾ cup buttermilk
  • flour for work area
  • cream for brushing on the top of the scones

Kitchen Equipment Needed to Make This


  • Preheat oven to 425F. Line a cookie sheet with parchment or silicone mat to prevent sticking and for easy clean up.
  • Open bag of freeze dried strawberries. Remove packet of desiccant and discard.  (Omit if you are using fresh strawberries)
  • Gently squeeze bag of freeze dried strawberries 5-6 times in order to "cut" the strawberries (Omit if you are using fresh strawberries and cut the fresh ones small)
  • Add water to bag of freeze dried strawberries to rehydrate. If no bag is usable for this, then use a separate bowl to rehydrate. Set aside. (Omit if you are using fresh strawberries)
  • In a food processor, combine the flour, sugar, baking powder, salt, and butter. Pulse about 10 times to combine. Butter should be the size of a pea. If no food processor is available, then use a pastry cutter to combine OR use a box grater to shred the butter then use a fork to combine.
  • In the food processor, slowly pour the buttermilk, pulsing to combine.
  • When buttermilk is just combined, remove contents of the food processor and move dough on to a lightly floured work surface.
  • At this point your dough should look dry and crumbly. With your hands knead the dough until it can hold its shape.
  • Reach for the strawberries, which were set aside. Before you add them in, give them a squeeze before adding them to the dough to remove excess moisture.
  • Work strawberries into dough until combined. Form dough into a round shape that is about 1 inch tall.
  • Using either a knife, pastry cutter, or pizza cutter slice your dough into 8 equal sized pieces. This ensures the slices will cook evenly.
  • Brush the lightly beaten cream (or an egg white if cream is unavailable) on top of the scone.
  • Put into oven on the middle rack.  Bake for 14-17 minutes until they are golden brown.
  • Serve warm or at room temperature.



  • If it has biscuit like layers when you cut your 8 slices then you have done your job well. 
  • To avoid strawberries from browning too much, be sure to push them into the dough more before brushing with cream or going into the oven.
  • Take this recipe as a starting point. Come back to BecomeBetty for all the flavor pairings you might want to try.
  • To make a simple glaze add ½ cup of confectioners (10x) sugar plus 1.5 tablespoon of a liquid (fruit juice or something more adult). Mix until well combined and smooth. Drizzle on top.


Calories: 255kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 131mg | Potassium: 215mg | Fiber: 0g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 1.6mg | Calcium: 99mg | Iron: 1.6mg